Vattayappam with Veg Kuruma

Ingredients for Vattayappam with Veg Kuruma:

For Vattayappam:

1. Raw rice – 200 gm, soaked

2. Coconut scrapped – 100 gm

3. Rava – 25 gm

4. Yeast – ½ small spoon

5. Salt and sugar – For taste

For Veg Kuruma:

6. Coconut oil – 2 small spoons

7. Cinnamon, cloves, cardamom and black pepper – 2 each, crushed

8. Onion – 1 big, chopped

    Ginger chopped into thin lengthy pieces – 1 big spoon

    Garlic chopped thin – 1 big spoon

    Green chillies – 2, chopped thin

9. Water – 50 milli

    Milk – 100 milli

    Coconut paste – 100 gm

    Carrot, beans, potato – 75 gm, cut into square pieces and boiled

     Green peas – 75 gm, boiled

10. Garam masala powder – 2 small spoons

     Pepper powder – 2 small spoons

     Turmeric powder – ½ small spoon

11. Curry leaves and garlic fried – 1 small spoon

How to prepare Vattayappam with Veg Kuruma?

1. Grind soaked rice adding coconut to prepare the batter. The batter’s consistency should not be too thin or too thick.

2. Boil semolina adding a little water, and continue cooking till it turns thick.

3. Allow it to cool completely.

4. Mix semolina paste with yeast, salt and sugar and then add to rice batter.

5. Allow the batter to ferment for minimum 4 hours till it rises up.

6. Pour the batter to a round plate with edges or big tiffin box and steam cook it for 20 minutes.

7. When it cools, cut into small square pieces and serve.

8. To prepare veg kuruma, heat oil in a pan and fry ingredients no: 7.

9. Add ingredients no: 8 and sauté it well.

10. Add ingredients no: 9 and cook the vegetables.

11. Add ingredients no: 10 and allow the curry to boil.

12. Put off the flame and decorate your curry with fried curry leaves and fried garlic.

Courtesy: Vanitha Magazine June 1 – 14, 2019

Also read a few vegetarian curries with coconut milk. Here is the page link. Click on the images in the gallery to read.